Tortellini of lobster and langoustines – by David Dempsey

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	Tortellini of lobster and langoustines

INGREDIENTS (serves four) 1 x 500g cripple Scottish lobster (lobster with one claw) 1 litre court bouillon 12 fresh langoustines 100g fresh salmon Chopped basil, chervil and chives 100ml double cream Seasoning Lemon juice 200g pasta dough For the garnish Spinach Baby girolles, lightly sautéd Lobster vinaigrette ### METHOD To prepare the lobster and langoustines, cook the lobster tail in a court bouillon keeping the rest of the shells and head for sauce. Cook the langoustines in salted boiling water for one minute. Shell tails and leave in the refrigerator ready for later. Purée the salmon and pass through a fine drum sieve. To make the tortellini, dice the lobster and langoustines. Place in a bowl over ice, add chopped herbs and mix with a spatula. Add just enough salmon purée to bind the ingredients. Finally, add double cream and combine all the ingredients. Season, adding a touch of lemon juice in the final mix. Roll out the pasta in 75mm wide strips 0.5mm thick. Dot the shellfish filling at 75mm intervals, then cut and shape as tortellini. Leave to set in the fridge before adding the filling. To prepare the dish, cook the tortellini for five minutes in boiling salted water. Place the tortellini on a bed of spinach and garnish the plate with lightly sautéd baby girolles and chopped truffle. Glaze with a lobster vinaigrette. David Dempsey Photo © Alan Donaldson